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Jul 28, 2014

~ pulled chicken saute & glazed vegetables

Here's the recipe I promised to share in my first tablescape post. (here) A beautiful medley of farm-fresh vegetables and gorgeous vibrant colors make up this delicious and aromatic dish.

(Full recipe listed below)

Yummy tomatoes!

I use a rotisserie chicken from Whole Foods - EASY!

Don't skimp on the onions! This recipe calls for four different kinds of onions and combined, they create the most delicious flavor! I didn't use pearl onions this time. (They only had frozen) I used these cute little guys instead, except I can't remember their name!

Add chopped chives for garnish and serve with roasted potatoes or rice.

This recipe comes from Brian O'Malley, head chef-instructor at the Institute for the Culinary Arts at Metropolitan Community College in Omaha, Nebraska. Chef O'Malley promotes the use of local, sustainable cuisine and will be a featured guest this year at the Lauritzen Gardens Antique and Garden Show. On Sunday, September 21, there will be a cooking demonstration/presentation at 11:30am. (Reservations are encouraged)